Tuesday, October 16, 2012

Benefits of Eating Healthy


Benefits of Eating Healthy

Chronic inflammation is at the root of many serious illnesses, including heart disease, cancer and Alzheimer’s disease.

Inflammation is how the body heals itself, bringing more immune activity to a site of injury or infection. However, when inflammation persists or gets out of control, it can damage the body.

Eating specific foods can reduce inflammation in the body, providing your best strategy for protecting against deadly diseases.

There are five key items in his diet that will have you on the road to optimal health.


Fruits and Vegetables Rich in Caroteniods

Carotenoids, the pigment found in fruits and vegetables, contain potent antioxidant and anti-inflammatory properties that fight free radicals. Reach for the rainbow: purple cabbage, golden butternut squash, deep-green arugula, etc. One rich carotenoid vegetable is orange cauliflower, high in cancer-fighting beta-carotene.
 
Creamy Cauli, Coconut and Cashew Soup


Ingredients

Makes 10 cups

1/3 cup raw cashews

3/4 cup water

2 tsp extra virgin olive oil

1 medium onion, diced

1 large head cauliflower, cut into 1-inch pieces

1 14-oz can light coconut milk

2 tbsp curry powder

1 tsp ground turmeric

1 tsp ground cumin

1 tsp evaporated can sugar

1/4 tsp ground cinnamon

1/4 cup chopped fresh cilantro

Salt

Directions

Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.

Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.

In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.

Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes.

Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it.

 Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.

Ladle into bowls and garnish with the caramelized onions and cilantro before serving.


Whole and Cracked Grains

Whole and cracked grains include those that are intact or in a few large pieces, as opposed to the finely ground grain found in whole-wheat bread. These fiber-rich foods digest slowly, which helps reduce the spikes in blood sugar that can cause inflammation. Healthy choices include brown rice, oats, barley and quinoa, you eat up to 3-5 servings a day.

Oils Containing Polyphenols

The polyphenols in oils such as extra virgin olive oil are powerful antioxidants shown to help reduce inflammation throughout the body. Eat 5-7 servings per day. One serving equals 1 teaspoon. You also can get your polyphenols from other foods with good fats including nuts (walnuts, cashews, etc.) or avocados.


Fish and Seafood

Similar to extra virgin olive oil, fish and seafood are rich in omega-3 fatty acids, highly regarded for reducing inflammation. Black cod (sablefish) ranks as Dr. Weil’s personal favorite. Other good choices include herring, sardines and wild Alaskan salmon. Eat 2-4 servings of seafood every week. One serving is about 4 ounces.

Herbs and Spices

Herbs and Spices are the essence to flavor, pump up the flavor of your favorite foods with anti-inflammatory spices such as chili peppers, basil, cinnamon and turmeric. Turmeric in particular has tremendous natural anti-inflammatory properties due to the active ingredient curcumin. Use unlimited amounts of these seasonings.


Sea buckthorn juice is an excellent source of antioxidants and protective phytonutrients and is among one of the most concentrated natural sources of vitamin C

Sea Buckthorn Elixir


Ingredients


1 oz sea buckthorn juice

1 oz agave nectar

Glass of ice

Soda water


Directions


Put the sea buckthorn and agave in a cocktail shaker. Shake well to combine.

Fill a tall glass with ice cubes.

Pour the sea buckthorn-agave blend into the glass. Fill the glass with soda water.